Emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid

ABSTRACT

Emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid, as well as a method for making the compositions, are disclosed. According to the present invention, dietary fiber gel can be subjected to micro-particulation by high shear via homogenization and combined with water and lipid. These ingredients are mixed to form a mixture. The mixture can then be subjected to colloid milling or other equivalent methods of emulsification, for example homogenization and ultrasonification treatment, in the presence of food grade emulsifiers, for example lecithin, and the emulsified mixture can be pasteurized. Functional foods such as high omega three and omega six oils and pure omega three and omega six fatty acids, medium chain triglyceride, beta carotene, calcium estearate, vitamin E, bioflavonoids, fagopyritrol, polyphenolic antioxidants of vegetable origin, lycopene, luteine and soluble fiber, for example Beta-Glucan derived from yeast, and other soluble fibers derived from grain, flax seed, and other vegetable and fruit fiber sources can be added prior to mixing for additional health benefits. The compositions are suitable for use in formulated foods to replace all or a portion of fats, oils and liquid shortenings normally contained in the foods to yield lower calorie, lower fat formulations of the foods. The emulsified compositions can also be used on a prorated basis as a vector for the introduction of dietary fiber gels into formulated foods to partially and totally replace other hydrocolloids normally found in formulated foods, thus providing an effective means to reduce production costs of formulated foods.

CROSS-REFERENCE TO RELATED APPLICATIONS

Not Applicable

STATEMENT REGARDING FEDERALLY SPONSORED RESEARCH/DEVELOPMENT

The present invention does not involve any form of federally sponsoredresearch or development.

BACKGROUND OF THE INVENTION

The present invention relates to emulsified liquid shorteningcompositions comprising dietary fiber gel, water and lipid. Recent mediaattention to the global problem of obesity demonstrates a need forgreater availability of functional and delicious foods with low caloricand fat content. Another development in recent health science indicatesthat an increase in consumption of dietary fiber can have significanthealth benefits such as decreasing blood cholesterol levels, reductionof colon cancer risk and improving digestive tract health andfunctioning.

In recent years, some companies have begun to offer reduced fat foods.Reduction of fat content of foods, however, generally has an adverseeffect on the taste and texture of these foods. Reducing the fatcontent, for example, can result in gritty textures and dryconsistencies and even the addition of an unpalatable “chemical” typetaste to an otherwise delicious food. As a result, the consuming publicfaces the choice of eating delicious, yet high in fat food, or eatinghealthier food they don't enjoy.

The absence of a means to reduce the fat content of foods while stillproducing desirably flavored and textured foods presents an unmet needin today's food and beverage industry.

BRIEF SUMMARY OF THE INVENTION

It is an object of the present invention to answer this unmet need byproviding a unique composition of matter embodied by emulsified liquidshortening compositions comprising dietary fiber gel for calorie reducedfoods, water and fat or oil (herein the fat and oil component isreferred to as “lipid”; the compositions are referred to as “emulsifiedcompositions”). One or more of the following functional foods can beadded to the composition: high omega three and omega six oils and pureomega three and omega six fatty acids, medium chain triglyceride, betacarotene, calcium estearate, vitamin E, bioflavonoids, fagopyritrol,polyphenolic antioxidants of vegetable origin, lycopene, luteine andsoluble fiber, for example Beta-Glucan derived from yeast, and othersoluble fibers derived from grain, flax seed, and other vegetable andfruit fiber sources. This emulsified composition can be used as asubstitute for traditionally used fats, oils and liquid shortenings.This emulsified composition can also be used on a prorated basis as avector for the introduction of dietary fiber gels into formulated foodsto partially and totally replace other hydrocolloids normally found informulated foods, thus providing an effective means to reduce productioncosts of formulated foods. It is another object of the present inventionto provide a method of producing said emulsified compositions.

Dietary fiber gel for calorie reduced foods holds the key to meetingthis need. Dietary fiber gel for calorie reduced foods (hereinafter,“dietary fiber gel”) is fully described in U.S. Pat. No. 5,766,662 (the'662 patent). This dietary fiber gel comprises insoluble dietary fibersconsisting of morphologically disintegrated cellular structures, and ischaracterized by their ability to retain large amounts of water.Additionally, this dietary fiber gel is characterized by its highviscosity at low solid levels. Other insoluble fibers consist ofmorphologically in tact cellular structures, and thus impart a grittytexture to the foods in which they are contained. The dietary fiber geldisclosed in the '662 patent, however, consists of morphologicallydisintegrated cellular structures and thus impart a smoother texturethan other insoluble fiber formulations.

According to the present invention, dietary fiber gel can be subjectedto micro-particulation by high shear via homogenization and combinedwith water and lipid. The resultant product can then be subjected tocolloid milling or other equivalent methods of emulsification, forexample homogenization and ultrasonification treatment, in the presenceof food grade emulsifiers, for example lecithin, and the emulsifiedmixture can be pasteurized. Functional foods, including, but not limitedto, high omega three and omega six oils and pure omega three and omegasix fatty acids, medium chain triglyceride, beta carotene, calciumestearate, vitamin E, bioflavonoids, fagopyritrol, polyphenolicantioxidants of vegetable origin, lycopene, luteine and soluble fiber,for example Beta-Glucan derived from yeast, and other soluble fibersderived from grain, flax seed, and other vegetable and fruit fibersources can be added for further health benefits. The resultantcompositions, as well as the method of producing them, are the subjectof this invention.

Further objects, advantages and features of the present invention willpresent themselves in the following detailed description.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENT

This invention is directed to emulsified liquid shortening compositionscomprising dietary fiber gel, water and lipid, as well as a method formaking the same.

DESCRIPTION OF THE EMULSIFIED COMPOSITION

According to the present invention dietary fiber gel can be provided incombination with water and a lipid component, the combination being anemulsified composition of matter comprising dietary fiber gel, water andlipid. This composition of matter can be pasteurized. Other ingredients,most notably functional foods such as high omega three and omega sixoils and pure omega three and omega six fatty acids, medium chaintriglyceride, beta carotene, calcium estearate, vitamin E,bioflavonoids, fagopyritrol, polyphenolic antioxidants of vegetableorigin, lycopene, luteine and soluble fiber, for example Beta-Glucanderived from yeast, and other soluble fibers derived from grain, flaxseed, and other vegetable and fruit fiber sources can be added.

Water content of the composition can be in the range of 30 percent to 80percent by weight. Dietary fiber gel concentrations can range from 0.3percent to 20 percent by weight. The dietary fiber gel can be theproduct of the '662 patent, and can be a cellulose hydrolyzed versionthereof. The remainder of the composition comprises lipid, includingfats, oils and liquid shortenings, and if included, a functional foodand some combination of functional foods to be further described infra.

The lipid component can comprise any oleic fatty acids, flax seed oil,olive oil, canola oil, corn oil, walnut oil, peanut oil, and any othervegetable oil, and any combination thereof.

Functional foods can be added to the composition to increase the healthbenefits of prepared foods comprising the emulsified liquid shorteningcompositions comprising dietary fiber gel for calorie reduced foods,water and lipid. The following functional foods and their respectiveranges are given by way of example, but other functional foods, notablyfat soluble functional foods, can be added as well. High omega threeoils and omega six oils, for example flax seed oil, can be added inconcentrations of 1 percent to 50 percent of the overall composition byweight. Pure omega three fatty acids and omega six fatty acids can beadded in concentrations ranging from 1 percent to 30 percent of theoverall composition by weight. If both pure omega three fatty acids andhigh omega three oils are used, their respective concentrations can beprorated to give an appropriate end concentration of high omega threefatty acids. If both pure omega six fatty acids and high omega six oilsare used, their respective concentrations can be prorated to give anappropriate end concentration of high omega six fatty acids. Mediumchain triglyceride can be added in concentrations ranging from 1 percentto 50 percent of the overall composition by weight. Fagopyritrol can beadded in concentrations of 0.25 percent to 20 percent of the overallcomposition by weight. Polyphenolic antioxidants of vegetable origin,for example lycopene, beta carotene, luteine, and bioflavonoids can beadded in concentrations ranging from 0.25 percent to 20 percent of theoverall composition by weight. Soluble fiber, for example beta Glucan,can be added in concentrations ranging from 5 percent to 15 percent ofthe overall composition by weight. Any functional foods added to thecomposition can be added in such concentrations to deliver up to 100percent, preferably 25 percent to 100 percent, of prevailing recommendeddaily intake recommendations by the FDA, European Commission, FAO, CodexAlimentarius, or other international authorities.

DESCRIPTION OF METHOD OF MAKING THE EMULSIFIED COMPOSITION

At a minimum, the emulsified composition comprises dietary fiber gel,water and lipid. Other ingredients can be added, such as emulsifiers andfunctional foods.

Emulsifiers are well known in the art, and lecithin is an example of acommonly used emulsifier. Other emulsifiers can be used. Dietary fibergel is a hydrocolloid and as such has emulsifier properties. Additionalemulsifiers can be added on a prorated basis to augment the emulsifierproperties of the dietary fiber gel. Emulsifiers such as lecithin, ifincluded, can preferably be added in a concentration ranging from 0.2%to 10.0% so as to deliver a requisite amount of choline, preferably inthe range of 0.1 grams to 2.0 grams, per two ounce serving of formulatedfoods comprising emulsified liquid shortening composition comprisingdietary fiber gel for calorie reduced foods, water and lipid.

Functional foods can include high omega three and omega six oils andpure omega three and omega six fatty acids, medium chain triglyceride,beta carotene, calcium estearate, vitamin E, bioflavonoids,fagopyritrol, polyphenolic antioxidants of vegetable origin, lycopene,luteine and soluble fiber, for example beta-glucan derived from yeast,and other soluble fibers derived from grain, flax seed, and othervegetable and fruit fiber sources. Other functional foods that offerhealth benefits, most notably those functional foods that are fatsoluble, can be added as well.

According to the present invention, ingredients to be used are combinedand mixed. At a minimum these ingredients comprise dietary fiber gel,water and lipid, but as stated above emulsifier or emulsifiers can beadded, as can any of a number of functional foods and a combinationthereof. In one preferred embodiment, the dietary fiber gel can besubjected to high shear micro-particulation by colloid milling,homogenization, ultrasonication and any other suitable means prior tocombining the dietary fiber gel with the other ingredients. It issufficient, however, that high shear micro-particulation occurs afterthe dietary fiber gel has been combined with any and all of the otheringredients.

The resultant mixture can be subjected to micro-particulation by highshear. Methods of micro-particulation can include homogenization andother methods that are well known in the art, such as colloid millingand ultrasonication treatment. In one preferred embodiment the mixturecan be homogenized by subjecting it to high pressure, preferably in therange of 1500 pounds per square inch (psi) to 2500 psi, and elevatedtemperature, preferably in the range of 120 degrees Fahrenheit to 195degrees Fahrenheit. The resultant product is an emulsified composition.Ideally, this emulsified composition can have fat droplet sizes in therange of 5 microns to 50 microns, but sizes outside this range arepossible as well.

In a preferred embodiment, the emulsified composition can bepasteurized. The composition can subsequently be aseptically packaged.

1. a unique composition of matter, the composition comprising: water,the water representing 30 percent to 80 percent of the composition byweight; lipid; dietary fiber gel for calorie reduced foods, the dietaryfiber gel representing 0.3 percent to 20 percent of the composition byweight; the composition being emulsified.
 2. a unique composition ofmatter according to claim 1 wherein the lipid comprises high omega threeoil and the high omega three oil represents 1 percent to 50 percent ofthe composition by weight.
 3. a unique composition of matter accordingto claim 1 wherein the lipid comprises pure omega three fatty acid andthe pure omega three fatty acid represents 1 percent to 30 percent ofthe composition by weight.
 4. a unique composition of matter accordingto claim 1 wherein the lipid comprises a combination of high omega threeoil and pure omega three fatty acid such that the total omega threefatty acid present in the combination represents 1 percent to 30 percentof the composition by weight.
 5. a unique composition of matteraccording to claim 1 wherein the lipid comprises medium chaintriglyceride and the medium chain triglyceride represents 1 percent to50 percent of the composition by weight.
 6. a unique composition ofmatter according to claim 1 further comprising fagopyritrol, wherein thefagopyritrol represents 0.25 percent to 20 percent of the composition byweight.
 7. a unique composition of matter according to claim 1 furthercomprising lycopene, wherein the lycopene represents 0.25 percent to 20percent of the composition by weight.
 8. a unique composition of matteraccording to claim 1 further comprising polyphenolic antioxidants ofvegetable origin, wherein the polyphenolic antioxidants represent 0.25percent to 20 percent of the composition by weight.
 9. a uniquecomposition of matter according to claim 1 further comprising luteine,wherein the luteine represents 0.25 percent to 20 percent of thecomposition by weight.
 10. a unique composition of matter according toclaim 1 further comprising beta carotene, wherein the beta carotenerepresents 0.25 percent to 20 percent of the composition by weight. 11.a unique composition of matter according to claim 1 further comprisingcalcium estearate, wherein the calcium estearate represents 0.25 percentto 20 percent of the composition by weight.
 12. a unique composition ofmatter according to claim 1 further comprising vitamin E, wherein thevitamin E represents 0.25 percent to 20 percent of the composition byweight.
 13. a unique composition of matter according to claim 1 furthercomprising a bioflavonoid, wherein the bioflavonoid represents 0.25percent to 20 percent of the composition by weight.
 14. a uniquecomposition of matter, the composition comprising: water, the waterrepresenting 30 percent to 80 percent of the composition by weight;lipid; cellulose hydrolyzed dietary fiber gel for calorie reduced foods,the dietary fiber gel representing 0.3 percent to 20 percent of thecomposition by weight; the composition being emulsified.
 15. a uniquecomposition of matter according to claim 14 wherein the lipid compriseshigh omega three oil and the high omega three oil represents 1 percentto 50 percent of the composition by weight.
 16. a unique composition ofmatter according to claim 14 wherein the lipid comprises pure omegathree fatty acid and the pure omega three fatty acid represents 1percent to 30 percent of the composition by weight.
 17. a uniquecomposition of matter according to claim 14 wherein the lipid comprisesa combination of high omega three oil and pure omega three fatty acidsuch that the total omega three fatty acid present in the combinationrepresents 1 percent to 30 percent of the composition by weight.
 18. aunique composition of matter according to claim 14 wherein the lipidcomprises medium chain triglyceride and the medium chain triglyceriderepresents 1 percent to 50 percent of the composition by weight.
 19. aunique composition of matter according to claim 14 further comprisingfagopyritrol, wherein the fagopyritrol represents 0.25 percent to 20percent of the composition by weight.
 20. a unique composition of matteraccording to claim 14 further comprising lycopene, wherein the lycopenerepresents 0.25 percent to 20 percent of the composition by weight. 21.a unique composition of matter according to claim 14 further comprisingpolyphenolic antioxidants of vegetable origin, wherein the polyphenolicantioxidants represent 0.25 percent to 20 percent of the composition byweight.
 22. a unique composition of matter according to claim 14 furthercomprising luteine, wherein the luteine represents 0.25 percent to 20percent of the composition by weight.
 23. a unique composition of matteraccording to claim 14 further comprising beta carotene, wherein the betacarotene represents 0.25 percent to 20 percent of the composition byweight.
 24. a unique composition of matter according to claim 14 furthercomprising calcium estearate, wherein the calcium estearate represents0.25 percent to 20 percent of the composition by weight.
 25. a uniquecomposition of matter according to claim 14 further comprising vitaminE, wherein the vitamin E represents 0.25 percent to 20 percent of thecomposition by weight.
 26. a unique composition of matter according toclaim 14 further comprising a bioflavonoid, wherein the bioflavonoidrepresents 0.25 percent to 20 percent of the composition by weight. 27.a method of producing emulsified liquid shortening compositionscomprising dietary fiber gel, water and lipid, the method comprising thesteps: a. providing water, lipid, and dietary fiber gel for caloriereduced foods; b. combining the water, the lipid and the dietary fibergel for calorie reduced foods; c. mixing the water, the lipid and thedietary fiber gel for calorie reduced foods to create a mixture; d.subjecting the mixture to high shear micro-particulation.
 28. the methodof producing emulsified liquid shortening compositions comprisingdietary fiber gel, water and lipid according to claim 27 furthercomprising the following step: e. subjecting the mixture topasteurization.
 29. the method of producing emulsified liquid shorteningcompositions comprising dietary fiber gel, water and lipid according toclaim 27 wherein said high shear micro-particulation is accomplishedthrough colloid milling.
 30. the method of producing emulsified liquidshortening compositions comprising dietary fiber gel, water and lipidaccording to claim 27 wherein said high shear micro-particulation isaccomplished through ultrasonication treatment.
 31. the method ofproducing emulsified liquid shortening compositions comprising dietaryfiber gel, water and lipid according to claim 27 wherein said high shearmicro-particulation is accomplished through homogenization.
 32. themethod of producing emulsified liquid shortening compositions comprisingdietary fiber gel, water and lipid according to claim 28 wherein saidhigh shear micro-particulation is accomplished through colloid milling.33. the method of producing emulsified liquid shortening compositionscomprising dietary fiber gel, water and lipid according to claim 28wherein said high shear micro-particulation is accomplished throughultrasonication treatment.
 34. the method of producing emulsified liquidshortening compositions comprising dietary fiber gel, water and lipidaccording to claim 28 wherein said high shear micro-particulation isaccomplished through homogenization.
 35. a product produced by themethod of any of claims 27-34.
 36. a unique composition of matteraccording to any of claims 1-26 further comprising soluble fiber.
 37. aunique composition of matter according to any of claims 1-26 furthercomprising beta glucan fiber derived from yeast wherein the beta glucanrepresents 5 percent to 15 percent of the composition by weight.